Directions:
Peel, and cut into slices, three large onions. Put them in a saucepan with two tablespoonfuls of butter. Stand over hot water and cook until the onions are soft. Add a teaspoonful of curry powder, a clove of garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of salt and a tablespoonful of flour; mix thoroughly and add a half pint of water. Stir until boiling. Have ready six hard-boiled eggs, cut them into slices, arrange them over a dish of carefully boiled rice, on a hot platter, strain over the sauce, and send at once to the table. This dish is made more attractive by a garnish with sweet Spanish peppers, cut into strips.